The crostini with bresaola, roasted tomatoes and cheese are tasty finger foods to serve as an appetizer or enjoy as a light main course. These crostini are very easy to prepare: just make a cream by combining spreadable cheese and Genovese pesto, then spread it on the bread; finally garnish the crostini with arugula, bresaola, toasted pine nuts and roasted tomatoes. The crostini with bresaola, roasted tomatoes and cheese are an explosion of flavor your guests won’t be able to resist.
For more tasty ideas, see the collection Crostini and canapés.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 10 pieces
- Cuisine: Italian
Ingredients
- 10 slices Bread
- 10 slices Bresaola
- 10 Roasted tomatoes
- 3.5 oz Spreadable cheese
- 1 tablespoon Genovese pesto
- 20 Pine nuts
- to taste Arugula
Preparation
To make the crostini with bresaola, roasted tomatoes and cheese, in a bowl combine the spreadable cheese with one tablespoon of Genovese pesto. Mix well until you obtain a smooth cream.
Line a baking sheet with parchment paper, place the bread slices on it and put them in a preheated oven at 356°F for 5 minutes, until golden.
In a small pan, or in the oven, toast the pine nuts, stirring continuously so they brown evenly on all sides, being careful not to burn them.
Spread the cheese cream on each crostino and add a slice of bresaola folded into quarters, a roasted tomato, a few arugula leaves and place two toasted pine nuts on each roasted tomato. Serve and enjoy!
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